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Serves
4, in ramekins that are 4 inches across and 2 inches deep
Author Notes
When pinching pennies I like getting creative with leftovers; a favorite is potpie, delicious comfort food made from leftover roast chicken. The ideal scenario would be using fresh blanched garden vegetables, if available, however, frozen mixed vegetables in a creamy chicken sauce topped with puffed pastry will do if that is not possible. —lapadia
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Ingredients
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FILLING INGREDIENTS
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2-2/3 cups cubed leftover chicken
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2 cups mixed vegetables = corn kernels, carrots, green beans, potatoes & celery , blanched fresh or frozen - chopped bitesize
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SAUCE INGREDIENTS
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1-1/2 cups low sodium chicken broth. Optional – combine the stock/drippings left over from roasting, if there is any, as part of this measurement
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3 tablespoons unsalted butter
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3 tablespoons all purpose flour
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1/4 cup minced shallot
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1 clove minced garlic
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Salt & fresh ground pepper – to taste
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1/2 cup sour cream - optional
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PASTRY
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1 thawed sheet from a 17.3-ounce puff pastry package
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MISC
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Egg lightly beaten, for a wash
Directions
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Preheat oven to 400º F
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In a small saucepan, heat the broth until hot, but not boiling.
In a large pot, melt butter over medium heat, add in and whisk the shallot and garlic for 1 minute.
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Add the flour and whisk constantly for 2 minutes, until a thick paste forms.
Slowly whisk in the heated broth and simmer for 5 minutes or until sauce has thickened.
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Add in salt, pepper to taste. Set aside. Do not add sour cream, yet, let the sauce cool until needed.
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Lightly grease the ramekins and divide the cubed poultry and vegetables evenly between the four ramekins, let sit until needed.
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Lightly flour a work surface, unfold the sheet of thawed puff pastry and roll it out large enough to cut into quarters that will overlap the ramekins.
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Stir the sour cream into the sauce and pour into the filling ingredients, stir lightly to incorporate.
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Grease around the ramekin rims; cover each with a puff pastry quarter and press gently around the rim. Cut a couple slits to allow steam to escape.
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Place on a sheet pan, brush each with egg wash.
Bake in a preheated oven for 30-35 minutes or until the pastry is golden brown.
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